Head Chef
Summary
Lead a Thai restaurant kitchen in Singapore, overseeing daily operations, staff, food quality, and cost control while maintaining authentic recipes and hygiene standards.
Thai Mama’s Kitchen is seeking an experienced, passionate, and leadership-oriented Head Chef to direct daily kitchen operations, ensure food quality, and uphold authentic Thai culinary standards across our outlets. The Head Chef will manage kitchen staff, control food costs, maintain strict hygiene standards, and drive menu development while preserving our signature home-style Thai flavors.
Key Responsibilities
1. Culinary Leadership & Quality Control
Prepare, cook, and present authentic Thai dishes in accordance with standardized brand recipes.
Oversee all daily kitchen production to ensure consistency in taste, portioning, speed, and visual presentation.
Master the use of traditional Thai herbs, spices, sauces, and wok techniques to preserve culinary authenticity.
Able to create and assist with new menu creativity.
2. Kitchen Operations & Inventory Management
Manage day-to-day operations of the kitchen to maintain a smooth, fast-paced workflow during peak meal periods.
Monitor stock levels, order ingredients and supplies, and establish vendor relationships to minimize waste and spoilage.
Track food costs and manage yield to meet profitability and food budget targets.
Coordinate regular inspection and maintenance of kitchen equipment to avoid service disruptions.
3. Team Management & Staff Training
Recruit, train, and supervise cooks, kitchen assistants, and station leaders on preparation techniques, presentation, and safety guidelines.
Design standardized recipe SOPs and cross-train team members to ensure seamless execution during peak service.
Schedule shift rosters and monitor staff performance to maintain optimal productivity.
4. Food Safety, Hygiene & Compliance
Enforce strict compliance with local food safety codes, hygiene practices, and sanitation protocols (SFA standards in Singapore).
Maintain clean work stations, cooking units, and storage facilities at all times.
Requirements & Qualifications
Experience: Minimum 3–5 years of culinary experience, with at least 1–2 years in a Head Chef or Senior Sous Chef role in a Thai concept/restaurant setting.
Cuisine Expertise: Deep knowledge of authentic Thai ingredients, traditional recipes, balance of sweet/sour/spicy profiles, and wok station mastery.
Certifications: Valid Food Hygiene / Food Safety Course certification (SFA/WSQ recognized preferred).
Skills: * Strong leadership, team-building, and operational organization skills.
Proficiency in food costing, portion control, and stock management.
Ability to work effectively in a high-volume, fast-paced environment.
Flexibility: Willingness to work shifts, weekends, and public holidays as required by operations.